Add 1/2 cup warm broth from medium saucepan and stir until most of the liquid has been absorbed.

Add squash. Continue stirring and adding broth, 1/2 cup at a time waiting until liquid has been absorbed between additions. Continue process until barley is tender and creamy yet still firm, about 40 to 45 minutes.

Add reserved kale stirring continuously until heated through, about 1 minute. Remove from heat and season with salt and pepper. Serve garnished with grated Parmesan cheese.

Photo and food styling by WebstopNote:The risotto will keep, covered, in the refrigerator for up to 2 days. Add a little broth or water and gently reheat.

Please note that some ingredients and brands may not be available in every store.